Roasted Vegetable Quinoa Bowl

The first time I made this quinoa bowl, I had just moved into my apartment with barely any furniture but a fully stocked spice rack. Those roasted vegetables filled every corner of the space with such warmth that I didn't even notice I was eating while sitting on the floor. Sometimes the best meals happen when you're too busy being hungry to worry about having a proper dining table.

Last winter my sister came over unexpectedly when I was mid-roast. We ended up standing at the counter eating straight from the baking sheet while catching up on three months of stories. That's when I knew this wasn't just meal prep material but something people actually get excited about.

Ingredients

• 1 cup quinoa, rinsed: Rinse until the water runs clear or you will taste the bitter coating later
• 2 cups vegetable broth: Homemade broth adds depth but store bought works perfectly fine
• 1 medium zucchini, diced: Don't cut pieces too small or they'll disappear in the oven
• 1 red bell pepper, chopped: Red peppers sweeten as they roast which balances the earthy quinoa
• 1 yellow bell pepper, chopped: Using two colors makes the final bowl look like edible confetti
• 1 small red onion, sliced: Red onion mellows out beautifully with high heat
• 1 cup cherry tomatoes, halved: They become little flavor bombs that burst when you bite them
• 2 tablespoons olive oil: This helps the spices actually stick to the vegetables
• 1 teaspoon dried oregano: Fresh oregano burns too fast at this temperature
• 1 teaspoon smoked paprika: Regular paprika works but smoked adds that whole barbecue vibe
• Salt and black pepper: Season more generously than you think you need to
• 3 tablespoons tahini: Stir the jar completely before measuring or you'll get all oil
• 1 lemon, juiced: Room temperature lemons yield way more juice
• 1 tablespoon maple syrup or honey: This balances the tahini's natural bitterness
• 2 tablespoons water: Start here and add more until you reach pourable consistency
• 1 garlic clove, minced: Let it sit for ten minutes after mincing to develop the flavor
• 1/4 cup crumbled feta cheese: The salty creaminess makes everything come together
• 2 tablespoons chopped fresh parsley: Flat leaf has better flavor than curly parsley here
• 2 tablespoons toasted pumpkin seeds: They add this ridiculous crunch that keeps things interesting

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper so cleanup isn't a nightmare later.

Prep the vegetables:

Toss zucchini, both bell peppers, red onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper in a large bowl until everything's coated.

Roast until golden:

Spread vegetables evenly on your prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.

Cook the quinoa:

Combine quinoa, vegetable broth, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.

Make the dressing:

Whisk together tahini, lemon juice, maple syrup, water, minced garlic, salt, and pepper until smooth. Add more water if it's too thick to drizzle.

Build your bowls:

Divide quinoa among four bowls, top with roasted vegetables, and drizzle generously with the lemon-tahini dressing.

Add the finishing touches:

Sprinkle with feta cheese, parsley, and pumpkin seeds if you're using them. Serve warm or at room temperature.

Save

My friend who claims to hate quinoa accidentally ate two bowls of this before realizing what the grain actually was. That's the thing about good food it changes minds without trying too hard.

Make It Yours

Sweet potatoes, broccoli, carrots, or whatever vegetables look good at the market can replace what's listed. Just keep the cutting sizes relatively even so everything roasts in the same amount of time.

Protein Additions

Chickpeas tossed with the vegetables, grilled tofu slices, or even shredded rotisserie chicken can turn this from side dish to full meal territory. I've added all three at different points depending on what's in the pantry.

Storage And Meal Prep

The roasted vegetables and quinoa keep separately in the refrigerator for up to five days. I actually think the flavors improve overnight as everything gets to know each other better.

• Store the dressing in a small jar and give it a good shake before using
• Add fresh garnishes right before serving so they don't get soggy
• This travels exceptionally well for weekday lunches

Save

Hope this bowl becomes one of those recipes you make without even thinking about it, the one that just works no matter what's in the fridge.

Recipe Questions & Answers

→ Can I substitute quinoa with another grain?

Yes, you can use couscous, bulgur, or farro for a different texture, though cooking times may vary.

→ How do I make the lemon-tahini dressing thinner?

Add small amounts of water while whisking until you reach the desired consistency.

→ Which vegetables work best for roasting in this bowl?

Zucchini, bell peppers, cherry tomatoes, and red onion roast beautifully, but sweet potatoes or carrots are great alternatives.

→ Can I prepare this dish ahead of time?

Yes, roast the vegetables and cook the quinoa in advance, then assemble with dressing just before serving.

→ Is this dish suitable for vegan diets?

Omit the feta cheese or replace it with a plant-based alternative to keep it vegan-friendly.